Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick.
Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds.
Cut tuna into 1½-inch cubes.
Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.
Coat lightly with gluten-free soy sauce and wasabi.
Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.
Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.